Mafaldine Lemon Broccoli Pasta (Printable)

Mafaldine tossed with lemon, garlic, and broccoli in a silky Parmesan sauce. Fresh Italian comfort in every bite.

# What You'll Need:

→ Pasta

01 - 14 oz mafaldine pasta

→ Vegetables

02 - 1 large head broccoli (about 10 oz), cut into small florets
03 - 2 cloves garlic, thinly sliced

→ Sauce & Seasonings

04 - 2 lemons (zest and juice)
05 - ¼ cup extra virgin olive oil
06 - 1½ oz freshly grated Parmesan cheese, plus extra for serving
07 - ½ tsp chili flakes (optional)
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - Fresh basil or parsley, chopped (optional)

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Add the mafaldine and cook according to package directions, subtracting 2 minutes from the recommended time so the pasta finishes al dente.
02 - Three minutes before the pasta is finished, add the broccoli florets directly to the boiling pasta water. Reserve ½ cup of the starchy cooking water, then drain the pasta and broccoli together in a colander.
03 - While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the sliced garlic and chili flakes if using, and sauté gently for 1 to 2 minutes until fragrant and just beginning to turn golden, taking care not to brown the garlic.
04 - Transfer the drained mafaldine and broccoli to the skillet. Pour in the lemon juice and scatter the zest over the top, along with a splash of the reserved pasta water. Toss vigorously, adding more cooking water as needed to build a smooth, silky sauce that coats every ribbon.
05 - Sprinkle in the grated Parmesan and continue tossing until the cheese melts and the sauce thickens, clinging to the noodles. Season with salt and freshly ground black pepper to taste.
06 - Divide among warmed plates immediately. Finish with an extra shower of Parmesan and a scattering of fresh basil or parsley if desired.

# Expert Tips:

01 -
  • The lemon sauce comes together in the time it takes the pasta to cook, so dinner is ready before you start snacking on crackers.
  • Mafaldines ruffled edges catch every bit of that bright, garlicky sauce in a way that smooth noodles simply cannot.
02 -
  • If you let the garlic go past pale gold it turns bitter fast, so pull the pan off heat the moment you see any color deepening.
  • The pasta water must be added gradually rather than all at once, because too much turns the dish soupy instead of glossy.
03 -
  • Grate the Parmesan as finely as you can manage, because it melts into the sauce almost instantly rather than clumping into stringy bits.
  • Roll the lemons firmly on the counter before juicing to break down the inner membranes and get every last drop of juice out of them.

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